Print Recipe
Copy LinkPeach & Cream Cheese Rangoon
Servings: 4
Total Time: 30 minutes
Ingredients
Filling:
5 oz cream cheese, softened
1 TBSP shallot, minced
1/3 cup peaches, thawed if frozen, chopped
1 tsp honey
2 TBSP cashews, roughly chopped
16- 20 wonton wrappers
water
2 TBSP oil
Directions
1. In a small bowl beat all the filling ingredients.
2. Fill the center of the wonton wrappers with about 2 tsp of the filling mixture. Add a tiny amount of water to the edges and press to seal.
3. Heat a large nonstick pan over medium high heat and brush on 2 TBSP of oil.
4. Brown the pot stickers on the flat sides for about 1 to 2 minutes. Turn over and brown the second side.
5. Drain on a paper towel for 1-2 minutes then serve.
2. Fill the center of the wonton wrappers with about 2 tsp of the filling mixture. Add a tiny amount of water to the edges and press to seal.
3. Heat a large nonstick pan over medium high heat and brush on 2 TBSP of oil.
4. Brown the pot stickers on the flat sides for about 1 to 2 minutes. Turn over and brown the second side.
5. Drain on a paper towel for 1-2 minutes then serve.
Notes/Tips
These can be served with a duck sauce or sweet and sour for and appetizer or a raspberry sauce for a dessert.